Safe Bite Grade is independently calculated by Safe Bite Report based on public LDH inspection data. Not an official health department grade. Grade based on latest inspection cycle through 09/02/2026. Previous inspection history affects the grade. How we calculate.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean.
Food is stored where it is exposed to splash| dust| or other contamination [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Utensils/food-contact surfaces are not finished to a smooth| easily cleanable surface. [Repeat]
The ware-washing sink is used as a prep sink and is not properly washed| rinsed and sanitized before or after this task. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Medicines or first-aid supplies are stored with/above food| equipment| utensils| linens| single-service or single-use articles. [Corrected]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
Openings are not protected against the entry of rodents or insects. [Repeat]
There is litter on the premises. [Corrected][Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation. CORRECTED WITH EDUCATION [Corrected]
Drain boards are not self-draining
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Equipment and utensils are being cloth dried. CORRECTED BY EDUCATION [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Openings are not protected against the entry of rodents or insects. [Repeat]
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
The hand wash lavatory is used for purpose other than hand washing.
An approved grease trap is not installed. GREASE TRAP NOT CLOSED WITH LID. [Corrected]
Openings are not protected against the entry of rodents or insects.
There is litter on the premises. [Corrected]
Walls/ceilings or attached equipment are not clean.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean, covered container. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Toilet facilities are not conveniently located and accessible at all times.
Food is not stored in a clean, covered container. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
Food handlers are not wearing proper hair restraints.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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